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Woman's Institute Library of Cookery - Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences
page 142 of 398 (35%)
1 pt. milk
1 qt. cream
1 c. sugar
1 Tb. vanilla
Yolks of 8 eggs
1 tsp. lemon

Heat the milk and add the sugar and beaten yolks of the eggs. Cook until
the mixture thickens, remove from the fire, add the cream, vanilla, and
lemon. Cool and freeze.

FROZEN CUSTARDS

77. Frozen custard makes a very desirable kind of frozen dessert. If
properly made, the result is a delightfully rich dessert of smooth
texture. It may be frozen without turning or in the usual way. A similar
mixture is used in some of the recipes of the more complicated frozen
desserts given later. Fruits and nuts may be used in the preparation of
frozen custard to procure variety. During the season when eggs are
expensive, this dessert is a rather extravagant one, so that from the
standpoint of economy it should be made in the spring and summer.

78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is
desired, plain frozen custard should be tried. The accompanying recipe
gives directions for custard of this kind.

PLAIN FROZEN CUSTARD
(Sufficient to Serve Six)

1-1/2 qt. milk
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